GB1261910A - Process for preparing lactic spread - Google Patents

Process for preparing lactic spread

Info

Publication number: GB1261910A
Authority: GB; United Kingdom
Prior art keywords: emulsion; dispersion; fat; protein; spread
Prior art date: 1968-07-26
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired

Application number

GB35817/68A

Other languages

English (en)

Inventor

Colin John Cox

John James Hepburn

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Unilever PLC

Original Assignee

Unilever PLC

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1968-07-26

Filing date

1968-07-26

Publication date

1972-01-26

1968-07-26 Application filed by Unilever PLC filed Critical Unilever PLC

1968-07-26 Priority to GB35817/68A priority Critical patent/GB1261910A/en

1969-07-23 Priority to ZA695268*A priority patent/ZA695268B/xx

1969-07-23 Priority to SE10400/69A priority patent/SE359222B/xx

1969-07-23 Priority to IE1020/69A priority patent/IE33496B1/xx

1969-07-23 Priority to DE19691937484 priority patent/DE1937484A1/de

1969-07-24 Priority to AT714169A priority patent/AT294544B/de

1969-07-24 Priority to ES369876A priority patent/ES369876A1/es

1969-07-24 Priority to NL6911362A priority patent/NL6911362A/xx

1969-07-24 Priority to FI692205A priority patent/FI50381C/fi

1969-07-25 Priority to BE736620D priority patent/BE736620A/xx

1969-07-25 Priority to FR6925611A priority patent/FR2014742B1/fr

1969-07-25 Priority to IT52793/69A priority patent/IT949225B/it

1971-12-06 Priority to US00205426A priority patent/US3749583A/en

1972-01-26 Publication of GB1261910A publication Critical patent/GB1261910A/en

Status Expired legal-status Critical Current

Links

238000004519 manufacturing process Methods 0.000 title abstract 2
239000006185 dispersion Substances 0.000 abstract 4
239000000839 emulsion Substances 0.000 abstract 4
235000019197 fats Nutrition 0.000 abstract 3
GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 2
102000014171 Milk Proteins Human genes 0.000 abstract 2
108010011756 Milk Proteins Proteins 0.000 abstract 2
-1 gum tragacanth Chemical compound 0.000 abstract 2
238000011534 incubation Methods 0.000 abstract 2
239000008101 lactose Substances 0.000 abstract 2
235000021239 milk protein Nutrition 0.000 abstract 2
239000000203 mixture Substances 0.000 abstract 2
235000018102 proteins Nutrition 0.000 abstract 2
102000004169 proteins and genes Human genes 0.000 abstract 2
108090000623 proteins and genes Proteins 0.000 abstract 2
CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract 1
244000165918 Eucalyptus papuana Species 0.000 abstract 1
244000199885 Lactobacillus bulgaricus Species 0.000 abstract 1
235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract 1
229920000161 Locust bean gum Polymers 0.000 abstract 1
235000019482 Palm oil Nutrition 0.000 abstract 1
HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 abstract 1
240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
241000194020 Streptococcus thermophilus Species 0.000 abstract 1
229920001615 Tragacanth Polymers 0.000 abstract 1
239000005862 Whey Substances 0.000 abstract 1
102000007544 Whey Proteins Human genes 0.000 abstract 1
108010046377 Whey Proteins Proteins 0.000 abstract 1
235000014121 butter Nutrition 0.000 abstract 1
239000005018 casein Substances 0.000 abstract 1
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
235000021240 caseins Nutrition 0.000 abstract 1
235000013351 cheese Nutrition 0.000 abstract 1
235000019864 coconut oil Nutrition 0.000 abstract 1
239000003240 coconut oil Substances 0.000 abstract 1
238000001816 cooling Methods 0.000 abstract 1
239000006071 cream Substances 0.000 abstract 1
238000000855 fermentation Methods 0.000 abstract 1
230000004151 fermentation Effects 0.000 abstract 1
239000000796 flavoring agent Substances 0.000 abstract 1
235000019634 flavors Nutrition 0.000 abstract 1
239000008369 fruit flavor Substances 0.000 abstract 1
239000008172 hydrogenated vegetable oil Substances 0.000 abstract 1
229940004208 lactobacillus bulgaricus Drugs 0.000 abstract 1
235000010420 locust bean gum Nutrition 0.000 abstract 1
239000000711 locust bean gum Substances 0.000 abstract 1
235000013310 margarine Nutrition 0.000 abstract 1
239000003264 margarine Substances 0.000 abstract 1
235000013372 meat Nutrition 0.000 abstract 1
239000002540 palm oil Substances 0.000 abstract 1
238000009928 pasteurization Methods 0.000 abstract 1
239000004302 potassium sorbate Substances 0.000 abstract 1
229940069338 potassium sorbate Drugs 0.000 abstract 1
235000010241 potassium sorbate Nutrition 0.000 abstract 1
239000003755 preservative agent Substances 0.000 abstract 1
235000010409 propane-1,2-diol alginate Nutrition 0.000 abstract 1
239000000770 propane-1,2-diol alginate Substances 0.000 abstract 1
235000020183 skimmed milk Nutrition 0.000 abstract 1
239000003381 stabilizer Substances 0.000 abstract 1
235000013311 vegetables Nutrition 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid products
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Microbiology (AREA)
Dairy Products (AREA)
Edible Oils And Fats (AREA)

GB35817/68A 1968-07-26 1968-07-26 Process for preparing lactic spread Expired GB1261910A (en)

Priority Applications (13)

Application Number	Priority Date	Filing Date	Title
GB35817/68A GB1261910A (en)	1968-07-26	1968-07-26	Process for preparing lactic spread
ZA695268*A ZA695268B (en)	1968-07-26	1969-07-23	Process for preparing lactic spread
SE10400/69A SE359222B (xx)	1968-07-26	1969-07-23
IE1020/69A IE33496B1 (en)	1968-07-26	1969-07-23	Process for preparing lactic spread
DE19691937484 DE1937484A1 (de)	1968-07-26	1969-07-23	Verfahren zur Herstellung eines Milchsaeure enthaltenden Brotaufstrichs
AT714169A AT294544B (de)	1968-07-26	1969-07-24	Verfahren zur Herstellung eines Milchsäure enthaltenden Brotaufstrichs
ES369876A ES369876A1 (es)	1968-07-26	1969-07-24	Un procedimiento para la preparacion de un producto lacticopara untar.
NL6911362A NL6911362A (xx)	1968-07-26	1969-07-24
FI692205A FI50381C (fi)	1968-07-26	1969-07-24	Menetelmä levitettävän maitotuotteen valmistamiseksi
BE736620D BE736620A (xx)	1968-07-26	1969-07-25
FR6925611A FR2014742B1 (xx)	1968-07-26	1969-07-25
IT52793/69A IT949225B (it)	1968-07-26	1969-07-25	Procedimento per la preparazione di un latticino spalmabile
US00205426A US3749583A (en)	1968-07-26	1971-12-06	Preparation of a lactic spread

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
GB35817/68A GB1261910A (en)	1968-07-26	1968-07-26	Process for preparing lactic spread

Publications (1)

Publication Number	Publication Date
GB1261910A true GB1261910A (en)	1972-01-26

Family

ID=10381850

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
GB35817/68A Expired GB1261910A (en)	1968-07-26	1968-07-26	Process for preparing lactic spread

Country Status (13)

Country	Link
US (1)	US3749583A (xx)
AT (1)	AT294544B (xx)
BE (1)	BE736620A (xx)
DE (1)	DE1937484A1 (xx)
ES (1)	ES369876A1 (xx)
FI (1)	FI50381C (xx)
FR (1)	FR2014742B1 (xx)
GB (1)	GB1261910A (xx)
IE (1)	IE33496B1 (xx)
IT (1)	IT949225B (xx)
NL (1)	NL6911362A (xx)
SE (1)	SE359222B (xx)
ZA (1)	ZA695268B (xx)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4568548A (en) *	1980-01-30	1986-02-04	Cpc International Inc.	Cheese spreads
DE3727680A1 (de) *	1986-08-19	1988-03-03	Ferrero Ohg	Suessware und verfahren zu deren herstellung
US4855155A (en) *	1986-08-19	1989-08-08	Ferrero Ohg M.B.H.	Sweets and process for their manufacture
WO1997008956A1 (en) *	1995-09-08	1997-03-13	Unilever N.V.	Vegetable and dairy fat based spread
EP0827693A1 (fr)	1996-09-05	1998-03-11	Societe Des Produits Nestle S.A.	Produit de garniture pour pâtisserie-biscuiterie-confiserie, procédé de fabrication et produit composite garni
DE19734024A1 (de) *	1997-08-06	1999-02-11	Herbert Herger	Cremesahnekäse und Verfahren zu seiner Herstellung
US5916608A (en) *	1995-07-27	1999-06-29	Van Den Bergh Foods Company, Division Of Conopco, Inc.	Dairy based spread and process of making
US7732001B2 (en)	2003-02-28	2010-06-08	Bioli Innovation As	Edible emulsions
FR3006204A1 (fr) *	2013-06-03	2014-12-05	St Hubert	Procede d'obtention d'une emulsion eau dans huile comestible

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL8005515A (nl) *	1980-10-06	1982-05-03	Dmv Campina Bv	Werkwijze ter bereiding van een houdbare op mayonaise gelijkende dressing.
FR2555865B1 (fr) *	1983-12-06	1990-06-08	Paillier Jean Claude	Procede de preparation de produits a saveur de fromage et produits obtenus par ce procede
NL8700661A (nl) *	1987-03-20	1988-10-17	Dmv Campina Bv	Werkwijze ter bereiding van boterhamsmeersel en verkregen produkt.
GB8911089D0 (en) *	1989-05-15	1989-06-28	Unilever Plc	Fatty spread containing native whey protein
ATE188844T1 (de) *	1995-07-27	2000-02-15	Unilever Nv	Brotaufstrich auf milchproduktbasis
CA2237242A1 (en) *	1997-08-08	1999-02-08	George Weston Limited	Dairy spread and method of making a dairy spread
DE10005374A1 (de) *	2000-02-07	2001-08-16	Ferrero Ohg	Süßware mit hohem Milcheiweißgehalt, hoher Milchtrockenmasse und mit geringem Denaturierungsgrad der Molkenproteine und Verfahren zu ihrer Herstellung
US6913774B2 (en) *	2002-08-01	2005-07-05	Kraft Foods Holdings, Inc.	Gum application in wheyless cream cheese systems
DE10306259A1 (de)	2003-02-14	2004-09-02	Ferrero Ohg Mbh	Auf Milchbestandteilen basierende Süßware mit definierten Speisefettagglomeraten, sowie Verfahren und Vorrichtung zu ihrer Herstellung
US7998519B2 (en) *	2003-02-19	2011-08-16	Franklin Foods, Inc.	Yogurt-cheese products, and methods of making the same
US7083815B2 (en) *	2003-02-19	2006-08-01	Franklin Foods, Inc.	Process for making yogurt cream cheese, and the resulting products
US8298604B2 (en) *	2003-02-19	2012-10-30	Franklin Foods, Inc.	Yogurt-cheese compositions
US7763294B2 (en) *	2003-02-19	2010-07-27	Franklin Foods, Inc.	Yogurt-cheese compositions
US7572473B2 (en) *	2003-02-19	2009-08-11	Franklin Foods, Inc.	Process for making yogurt cream cheese, and the resulting products
ATE426336T1 (de) *	2004-08-23	2009-04-15	Unilever Nv	Herstellungsverfahren fur eine íl-in-wasser- emulsion mit einem íl mit ungesattigten fettsauren
US20090047386A1 (en) *	2005-06-17	2009-02-19	Kraft Foods Global Brands Llc	Cultured Dairy Products and Methods of Manufacture
US7897185B1 (en)	2005-06-17	2011-03-01	Franklin Foods, Inc.	Cream cheese products and methods of making the same
US9635870B2 (en)	2011-02-28	2017-05-02	Franklin Foods Holdings Inc.	Direct-set cheese
US9462817B2 (en)	2011-02-28	2016-10-11	Franklin Foods Holdings Inc.	Processes for making cheese products utilizing denatured acid whey proteins
WO2019048620A1 (en) *	2017-09-08	2019-03-14	Frieslandcampina Nederland B.V.	SUBSTITUTE OF BUTTER

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR1449140A (fr) *	1964-09-16	1966-03-18	Vitamins	Aliment diététique ressemblant à une crème de fromage

1968
- 1968-07-26 GB GB35817/68A patent/GB1261910A/en not_active Expired
1969
- 1969-07-23 SE SE10400/69A patent/SE359222B/xx unknown
- 1969-07-23 IE IE1020/69A patent/IE33496B1/xx unknown
- 1969-07-23 ZA ZA695268*A patent/ZA695268B/xx unknown
- 1969-07-23 DE DE19691937484 patent/DE1937484A1/de active Pending
- 1969-07-24 FI FI692205A patent/FI50381C/fi active
- 1969-07-24 ES ES369876A patent/ES369876A1/es not_active Expired
- 1969-07-24 AT AT714169A patent/AT294544B/de not_active IP Right Cessation
- 1969-07-24 NL NL6911362A patent/NL6911362A/xx unknown
- 1969-07-25 BE BE736620D patent/BE736620A/xx unknown
- 1969-07-25 IT IT52793/69A patent/IT949225B/it active
- 1969-07-25 FR FR6925611A patent/FR2014742B1/fr not_active Expired
1971
- 1971-12-06 US US00205426A patent/US3749583A/en not_active Expired - Lifetime

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4568548A (en) *	1980-01-30	1986-02-04	Cpc International Inc.	Cheese spreads
DE3727680A1 (de) *	1986-08-19	1988-03-03	Ferrero Ohg	Suessware und verfahren zu deren herstellung
US4855155A (en) *	1986-08-19	1989-08-08	Ferrero Ohg M.B.H.	Sweets and process for their manufacture
US5916608A (en) *	1995-07-27	1999-06-29	Van Den Bergh Foods Company, Division Of Conopco, Inc.	Dairy based spread and process of making
WO1997008956A1 (en) *	1995-09-08	1997-03-13	Unilever N.V.	Vegetable and dairy fat based spread
AU723622B2 (en) *	1995-09-08	2000-08-31	Unilever Plc	Vegetable and dairy fat based spread
EP0827693A1 (fr)	1996-09-05	1998-03-11	Societe Des Produits Nestle S.A.	Produit de garniture pour pâtisserie-biscuiterie-confiserie, procédé de fabrication et produit composite garni
EP0827693B1 (fr) *	1996-09-05	2002-03-20	Societe Des Produits Nestle S.A.	Produit de garniture pour pâtisserie-biscuiterie-confiserie, procédé de fabrication et produit composite garni
DE19734024A1 (de) *	1997-08-06	1999-02-11	Herbert Herger	Cremesahnekäse und Verfahren zu seiner Herstellung
US7732001B2 (en)	2003-02-28	2010-06-08	Bioli Innovation As	Edible emulsions
FR3006204A1 (fr) *	2013-06-03	2014-12-05	St Hubert	Procede d'obtention d'une emulsion eau dans huile comestible
EP2810562A1 (fr) *	2013-06-03	2014-12-10	St. Hubert	Procédé d'obtention d'une émulsion eau-dans-huile comestible

Also Published As

Publication number	Publication date
FR2014742B1 (xx)	1973-12-21
US3749583A (en)	1973-07-31
IE33496B1 (en)	1974-07-24
ZA695268B (en)	1971-03-31
BE736620A (xx)	1970-01-26
IT949225B (it)	1973-06-11
DE1937484A1 (de)	1970-08-27
IE33496L (en)	1970-01-26
SE359222B (xx)	1973-08-27
AT294544B (de)	1971-11-25
FR2014742A1 (xx)	1970-04-17
FI50381C (fi)	1976-03-10
NL6911362A (xx)	1970-01-29
ES369876A1 (es)	1971-12-16
FI50381B (xx)	1975-12-01

Publication	Publication Date	Title
GB1261910A (en)	1972-01-26	Process for preparing lactic spread
US4177293A (en)	1979-12-04	Process of manufacture of a butter spread
US20110256266A1 (en)	2011-10-20	Composition for making a dairy product
GB1419056A (en)	1975-12-24	Manufacture of protein foods
US2719793A (en)	1955-10-04	Sour cream dairy product
IE832458L (en)	1984-04-21	Membrane filtration of milk products
US3235387A (en)	1966-02-15	Method for producing sour cream dressing
JPH0130459B2 (xx)	1989-06-20
EP0033635A2 (en)	1981-08-12	Cheese spreads and process for preparation of the same
CN116528692A (zh)	2023-08-01	用于生产非乳制凝胶的方法
Tamime	1975	Yoghurt‐a review of the product and its manufacture
GB1361817A (en)	1974-07-30	Blue cheese flavoured product
GB1516786A (en)	1978-07-05	Method of preparing aromatic soured butter
CA2231787C (en)	2002-01-01	Vegetable and dairy fat based spread
JP2023551337A (ja)	2023-12-07	非乳製品チーズの製造方法、および非乳製品チーズ
US3674508A (en)	1972-07-04	Production of cheese flavor
US3765905A (en)	1973-10-16	Oduct
US3667968A (en)	1972-06-06	Cheese flavors
GB1366648A (en)	1974-09-11	Blue cheese from soya bean milk and method of preparation thereof
Anderson et al.	1955	The nutritional requirements of lactic streptococci isolated from starter cultures. III. Variation in growth-promoting properties of fresh whole milks
GB1383148A (en)	1975-02-05	Soy cheese
Sakharam et al.	2011	High hydrostatic pressure treatment for dairy applications
Galluzzo et al.	1974	Fermentation of whole egg by heterofermentative streptococci
GB546593A (en)	1942-07-21	Improvements in or relating to processes of preserving dairy products and the improved dairy products resulting therefrom
US2981626A (en)	1961-04-25	Stable sweetened cream product